1Trim fat from pork. Cook pork in 10-inch nonstick skillet over medium heat, turning once, until brown; drain.
2Place parsnips and onion on pork. Mix broth, mustard, salt, allspice and pepper; pour over vegetables and pork. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until pork chops are slightly pink when cut near bone.
3Arrange apple on vegetables. Cover and simmer about 3 minutes or just until apple is tender. Sprinkle with parsley.